Make the Pie Crust

1. In a medium bowl stir together 1½ cups flour and ½ teaspoon salt. Using a pastry blender, cut ½ cup vegetable shortening into the flour mixture until crumbly.
2. Next, add 1 Tablespoon of ice water at a time to the flour mixture. Stir the mixture until it is almost all combined. It should take about 4 Tablespoons.
3. Form the dough into a disk, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.

Make the Chess Pie

1. Preheat the oven to 350°F and grease a pie pan.
2. In a mixing bowl stir together 1 ½ cups sugar and 1 ½ Tablespoons corn meal. Whisk in ⅓ cup melted coconut oil.
3. Next, add the eggs, one at a time, whisking after each addition until all 3 eggs are mixed in.
4. Finally stir in 1 teaspoon vinegar, 2 teaspoons vanilla, and ¼ cup non-dairy milk. Set aside.
5. Take the pie crust dough out of the refrigerator and roll flat on a piece of parchment paper. Roll the dough to about 12 inches across.
6. Carefully transfer the dough to the pie pan and push the dough into the pan. Trim the edges.
7. Pour the chess pie mixture into the unbaked pie crust and bake for 50-60 minutes.
8. Remove and allow to cool before slicing and serving.